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German Cheesecake with Almonds

List of Ingredients




7 1/16 ounces flour
1 3/4 ounces almonds, grated
1 egg
2 1/8 ounces sugar
1 pinch salt
6 ounces butter
fat for grease the pan
*** For the filling ***
1 1/3 pounds quark (cream cheese)
4 eggs
7 1/16 ounces creme fraiche
7 1/16 ounces sugar
1 tablespoon vanilla
1 lemon, peel of
1 3/4 ounces cornstarch
3 tablespoons Amaretto
5 1/4 ounces raisins, seedless (you choice)
1 3/8 ounces almonds, sliced
1 teaspoon confectioner's sugar

Recipe



For the dough: Mix flour, almonds, egg, sugar and 1 pinch of salt in a bowl. Cut cold butter in small pieces and knead to a smooth dough. Crease a 11 inch (26 cm) round baking thin (springform) and line with the dough. Heat oven to 350 °F (175°C).

For the filling separate the eggs. In a bowl combine quark, creme fraiche, eggyolks, sugar, vanilla, lemon peel, cornstarch and amaretto. Stir well. Beat the eggwhite until stiff and fold into the cream carefully. Add raisins and fill into the baking form.

Place cake in the oven and bake for one hour. After 30 minutes spread the almonds over the surface of cake. When finished baking switch off the oven, keep the door closed and let the cake rest for another 30 minutes in the oven.

Let cool completely before serving.

Notes:
If you don't like raisins in the cake you can replace them with raisins flavored with rum. Or raisins and chopped almonds. Leave the raisins out and add only chopped almonds. If you don't like any of these ingredients you can leave them all out and add another tablespoon of vanilla.

This is one of our families favorite cheesecake.